An embutido (Spanish and Brazilian Portuguese) or enchido (European Portuguese) is a type of sausage found in Spain, Portugal, the Philippines, and Central and South America.

It generally contains hashed meat, generally pork, seasoned with aromatic herbs or spices (black pepper, red pepper, paprika, garlic, rosemary, thyme, cloves, ginger, nutmeg, or others) that is served wrapped in the skin of the pig's intestines.
Mass-produced sausages of these types are often wrapped in a type of artificial, sometimes edible, skin. Although the Filipino longaniza is roughly equivalent to the traditional embutido, there is another Filipino dish that shares the same name, but is better described as a kind of steamed meatloaf and lacks a casing.

Ingredients:
1 lb. ground pork
1/2 cup finely chopped carrots
1 cup (6 slices) finely chopped (sweet or cooked) ham
3 tbsp. minced green bell pepper
3 tbsp. minced red bell pepper
1/3 cup sweet pickle relish
1/4 cup raisins
3 whole eggs
1/2 cup grated cheddar cheese
dash of liquid seasoning
salt & pepper, to taste
1 tbsp. cornstarch

slices of hard-cooked eggs (see recipe)
slices of Vienna sausage
aluminum foil, 10" x 12" sizes


Directions:
1. Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.

2. In a bowl, combine all the ingredients and mix until well blended.

3. Divide the mixture into 2 to 4 portions (depending on how many you want to make).

4. Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.

5. Finally, roll the aluminum foil into a tightly packed log about 1" to 2" in diameter, sealing on both ends. Repeat with the remaining pork mixture.

6. Place the embutido in a steamer and steam for an hour. Alternatively, place embutido in a wire rack on a baking pan, half filled with hot water. Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.

7. Remove from the oven. Let it cool and slice into rings. Serve with your favorite catsup or sauces.

8. Refrigerate unused embutido.